You will cook 3 times faster, you will save energy and, in addition, you will get more benefits from food because it better preserves its nutrients. There are a few tricks to get the most out of it.
The pressure cooker is one of the best allies you can count on in the kitchen. However, there are many people who do not take full advantage of it or who have it cornered at home because they consider that its operation is complicated and there are those who still consider it dangerous because it “can explode“.
Whatever your case, if you start giving it more prominence in your kitchen and you will see that all are advantages.
One Of The Best Ways To Cook
Long before the pressure cooker appeared, veteran cooks had discovered that if they “sealed” their pots, their stews were prepared in less time. And they used bread dough to make it.
The pressure cooker is just that: an airtight container that does not allow air or liquid to escape below a set pressure, which causes several effects:
The pressure generated inside the pot makes the temperature inside it reach 100º C so quickly that the food cooks between 3 and 4 times earlier than in a conventional pot and with the need to use less water.
Nutrients in food are much better preserved, especially vitamins and minerals. For example, it is estimated that a pepper cooked in a pressure cooker loses 13% of its vitamin C – so important for general health – while if it is boiled in a pot of the usual ones, it loses 33%.
The flavours are also altered less because, the used little water, food cooked in many cases in their own juice. The energy savings can reach up to 70% in some cases.
And all this, without almost dirtying the kitchen. Lid fit prevents splashes and spills.
The Ideal Time For Cooking Dishes With Pressure Cookers
- Dried vegetables: Add 1 litre of water for every ½ kg and cook for 20 minutes (with the previous soaking). Squirt the oil into the water and they won’t foam.
- Fresh vegetables: They require half a glass of water for every ½ kg and between 5 and 10 minutes of cooking.
- Pasta and rice: You should cover them completely with the water and cook them for about 5 or 6 minutes.
- Fish: Covered with water, cook in 5 minutes (3 min. Sole, 10 min. Squid). To give them a baked appearance, brown them first with a little oil. If it’s frozen and thick, cook 1 minute longer.
- Roasts of meat: Brown, season and add a glass of white wine. The lamb takes 15 minutes; the rest, between 5 and 6 minutes.
- Meat in the sauce: Make the sauce thicker and cover with water. The tripe or similar requires almost an hour to cook and the hare 45 minutes. The rest of the meats, about 15 minutes.
- Fruits: To make compotes, for example. With a glass of water for ½ kg of fruit and 3 minutes of cooking is enough.
How To Get Better Cooking Results With Pressure Cookers
To obtain the best results from the pressure cooker, follow some of these tips:
- The right water: you should never add more than two thirds (the liquid should not exceed the handles or the handle) or less than a quarter of its capacity. If you’re making foods with a tendency to bloat (like chickpeas), fill the pot only halfway so the valve doesn’t clog.
- The intensity of the fire: when you start cooking, turn it on high but always lower it when the pot reaches maximum pressure (the spout will have come out completely or if it is old when the rotary valve “whistles”).
- When to open it: you must wait until there is no pressure inside it (the spout will have gone down completely or the valve will no longer turn).
- When to cool it down: in general, the indicated cooking times for each food count the amount of time it takes for the pot to remove the pressure. There are those who cool it under the tap with a thread of water so that the products do not “overcook” but it is better to avoid it. Patience.
Does It Explode? Avoid Risks
If, in addition to following the above premises, the valve is kept clean and the rubber in good condition (as soon as you see it deteriorated, change it), the pressure cooker is very safe.
They all include mechanisms to release excess pressure that could build up inside. Especially the latest generation no longer involves any risk.
Of course, each pot is unique. The pressure cooker is not an exact science, that is, although there are general recommendations regarding cooking times and the amount of liquid to add, it is one of those cooking methods in which you have to find the “point” yourself until you get it right.
And, keep in mind that it will not work the same if you have an electric stove, gas or ceramic hob. The traditional ones (with a rotary valve) also cook differently than the modern ones (with the valve on the handle), or the current superfast of the latest generation.
1. Futura Pressure Cooker (futura pressure cooker 4 litre
, futura pressure cooker 5 litre)
2.Granite Ware 20 Quart Pressure Canner
3.Hawkins Cooker 5 Litre
4.Hawkins Pressure Cooker (hawkins pressure cooker whistle
5.Magefesa Pressure Cooker